Sour Dough
  Re: (...)
Ok so I know several of you have been making your sour dough. Well I learned something interesting today. Took a class on german rolls, bratwurst and whole grain mustards today. The bread maker in our class starts his starter using grapes instead of yeast. He uses 2 small bunches of organic wine grapes. He puts the 2 bunches into the starter, while they are still on the vine. Once the starter gets to forming bubbles he pulls them out and discards them. Then just keeps his starter going from there.

He says you get a very nice flavor doing this rather than using the dried yeast because of the natural yeast present on the grapes.

Just thought I'd share that
  Re: Sour Dough by DFen911 (Ok so I know several...)
Interestng - if I didn't have Marlene's OLD starter, I'd probably try this. But, I can hardly keep up with what I have. It's a b---- to try to eat all the goodies from sourdough, don't you know.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: Sour Dough by cjs (Interestng - if I di...)
That's pretty cool! If I ever get back into it, I hope I remember this.
Keep your mind wide open.

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